{Our Lake Louise Getaway and Apricot Hazelnut Coconut Energy Bars}

This past weekend, the boy treated me to a nice little getaway from the city with a stay out at the Chateau Lake Louise. I woke up early Saturday morning to get in my 25km training run before heading out on the road to the mountains.

Lake Louise was beautifully snowy…

The Chateau was where the boy had taken me 5 years ago when we first started dating. Lots of fond memories here.

After checking in, we relaxed in the lounge.

With a couple of our favourite beverages. A signature drink from the Fairmont Banff Springs and the Empress in Victoria.

Spicy and savoury perfection..

We checked out the ice sculptures and the grand castle on the frozen lake…

I love all the details in the hotel…Like these chandeliers in the main lobby..

On Sunday morning, we browsed the galleries and shops in the hotel before checking out. But not before making a stop in Banff on the way back home for a hearty brunch at the Maple Leaf Grille.

My breakfast of choice, a delicious eggs benedict topped with a creamy hollandaise served with maple baked beans and crispy strips of bacon. An amazing weekend that ended too soon…

Switching things up to food…I like to bring snacks with me on long car rides or stash them in my purse for a mid afternoon energy pick me up when I’m on the run. My current favourite bar as these almond coconut Kind bars…Chewy, sweet and jam-packed with flavour to tame those hunger pangs. The only downside is buying these can get kinda pricey (over $2 a bar at the stores). So after looking at the ingredients list I thought, why not make my own?

I adapted a recipe I found on shutterbean and changed it up a bit to suite my taste. My version starts with hazelnuts..into the food processor they go.

Whole lightly toasted almonds.

And a couple handfuls of dried apricots for sticking power.

And unsweetened shredded coconut and hemp hearts for added flavour and protein. The secret ingredients is a couple of tablespoons of ginger spread mixed in with some melted coconut oil which helps to bind everything together.

Pour the whole thing in a parchment lined pan and pop it into the freezer for about an hour to set before cutting them up into bars. I wrap each one individually and keep them in a container in the fridge for an easy portable snack anytime. Feel free to mix in your favourite dried fruit and nuts for your own unique combo.

Line a 8 inch baking pan with parchment paper, set aside. Place hazelnuts and almonds in a food processor and process until nuts are evenly chopped, set aside. Put dried apricots in the food processor and process for a couple minutes. Add coconut, ginger spread (or jam/agave nectar), coconut oil, hemp seeds and salt. Process until mixture comes together. Add the chopped nuts and mix till combined.

Put the apricot nut mixture in the parchment lined baking pan and firmly press into pan. Cover the bars and place in a freezer for one hour. Unmold bars, trim ends and cut into even rectangles. Bars will last up to one month if stored in an air tight container in the fridge.